The UK Health Security Agency (UKHSA), working with the Food Standards Agency (FSA) and other public health partners, is continuing its investigation into an outbreak of Salmonella Enteritidis t5.9411 in the UK. Indications suggest the outbreak may be connected to eggs imported from overseas.
Cases, according to the UKHSA, are linked to eating out at small cafés, restaurants and takeaway establishments. As of Tuesday, 25 August, there have been 474 confirmed cases and two deaths resulting from the outbreak.
Who is most at risk?
The UKHSA said that the risk to the general public from Salmonella remains low. However, certain groups are more susceptible to experiencing more serious illness - very young children, elderly people, pregnant women, and those who are immunocompromised.
According to FSA guidance, older adults, pregnant women, young children and people with weakened immune systems can safely consume raw or lightly cooked hen eggs, or foods containing them, if the eggs carry the British Lion mark or are produced under the Laid in Britain assurance scheme.
Advice for eating out
Professor Ian Young, Chief Scientific Adviser for the FSA, has stated the precise causes of these outbreaks have not yet been determined, but investigations thus far have identified connections to imported eggs, and that there is no evidence that UK-produced eggs are affected. Those who are severely immunocompromised and require medically supervised diets should continue to follow individual medical advice, he added.
Prof Young went on to say: "If you're eating out or buying food that contains eggs, you may not know if these carry the British Lion mark or are Laid in Britain assured."
"If this is the case, when eating out the safest approach for vulnerable people is to ensure they're thoroughly cooked and to avoid dishes containing raw or lightly cooked egg, such as mousses, fresh mayonnaise or hollandaise sauce."
"As with any foodborne illness, good hygiene remains your best protection: store and cook food according to the packet instructions, wash your hands thoroughly before handling food and always after handling raw meat, poultry and eggs."
Salmonella symptoms
Symptoms usually include diarrhoea, stomach cramps and occasionally vomiting and fever. These typically emerge between 12 and 72 hours following infection, with illness generally lasting 4-7 days.
For most individuals, Salmonella triggers a bout of gastroenteritis that resolves itself. However, certain people face a higher risk of more serious illness, including bloodstream infections, sepsis and, in rare instances, multi-organ failure.
